. The commercial products of the sea; or, Marine contributions to food, industry, and art. Fisheries; Seafood; Commercial products. 240 The Commercial Products of the Sea. A. Lichtcnstcinii; also A. macnlosus, and A. oxyrhyncJins from North America. Isinglass has, in a measure, had its consumption checked by its high price, and substitutes are employed, such as gelatine (of which it is itself the purest form). It is of a highly nutritious and unirritating nature, admirably adapted for the sick room, and the preparation of some forms of confectionery and cookery, besides being employed both ext
. The commercial products of the sea; or, Marine contributions to food, industry, and art. Fisheries; Seafood; Commercial products. 240 The Commercial Products of the Sea. A. Lichtcnstcinii; also A. macnlosus, and A. oxyrhyncJins from North America. Isinglass has, in a measure, had its consumption checked by its high price, and substitutes are employed, such as gelatine (of which it is itself the purest form). It is of a highly nutritious and unirritating nature, admirably adapted for the sick room, and the preparation of some forms of confectionery and cookery, besides being employed both externally and internally in medicine, in the preparation of court plaster, in some arts and manufactures, but more extensively for clarifying or fining wines and beer. The brewer employs it as follows :—Some, having been finely divided, is dissolved in sour beer, to the consistence of a FIG. The Sturgeon. thick mucilage, and a portion is added to the fluid which it is intended to clarify, and after a longer or shorter period, suspended substances subside. Some suppose that all floating particles become entangled in the isinglass, and, uniting with it, form an insoluble compound which becomes precipitated ; others, that when dissolved in a fluid it lessens its affinity for the suspended particles, which, being thus set free, subside. The finest description of isinglass is thin, tough but flexible, white, semi-transparent, and destitute of both taste or smell; it almost entirely dissolves in boiling water, and. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Simmonds, P. L. (Peter Lund), 1814-1897. London, Griffith and Farran
Size: 2539px × 984px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1870, booksubjectfisheries, bookyear18
